Roasted Root Vegetables

To store beets and carrots, trim the stems to about 1 inch and keep the roots in plastic bags in the refrigerator about 2 weeks. Peel the beets under cold running water to prevent them from staining your fingers.


4 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 13 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 93
Fat 3.7 g
Satfat 0.5 g
Protein 1.6 g
Carbohydrate 14.7 g
Cholesterol 0 mg
Iron 0.8 mg
Sodium 150 mg
Caloriesfromfat 36 %
Fiber 2.2 g
Calcium 31 mg


1/2 pound beets (about 3 medium), trimmed and peeled
3 medium carrots, peeled
1 medium onion
1 tablespoon extra-virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon crushed red pepper


Preheat oven to 450°.

. Line a large baking sheet with foil.

. Cut beets into 8 wedges each. Cut carrots in half lengthwise; cut halves into 3-inch pieces. Remove skin from onion; cut into large wedges, leaving root intact.

. Place beets, carrot, and onion in a medium bowl; drizzle with oil, and toss well. Arrange vegetables in a single layer on prepared pan. Bake at 450° for 15 minutes; stir and bake an additional 10 minutes or until tender.

. Return vegetables to bowl; add vinegar and remaining ingredients. Toss gently to coat.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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